Mixed Berry Pie

Introduction

This mixed berry pie is a celebration of vibrant summer flavors, even when made with frozen fruit. You get a wonderfully juicy and sweet-tart filling wrapped in a flaky, buttery crust. It’s the perfect dessert to share at any gathering.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Servings: 12

Ingredients

• 1 all butter pie crust
• 5 cups frozen berries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon turbinado sugar
• whipped cream
• fresh berries

Instructions

1. Preheat your oven to 375°F (190°C). Place one pie crust into a 9-inch pie dish and gently press it into the bottom and sides. Trim any excess overhang.
2. In a large bowl, combine the 5 cups of frozen berries, 1/2 cup of sugar, and 2 tablespoons of cornstarch. Gently toss until the berries are evenly coated.
3. Pour the berry mixture into the prepared pie crust, spreading it into an even layer.
4. Place the second pie crust over the filling. You can do a full top crust or create a lattice design. Crimp the edges to seal. If using a full top crust, cut a few small slits in the center to allow steam to escape.
5. Sprinkle the top crust evenly with 1 tablespoon of turbinado sugar.
6. Place the pie on a baking sheet (to catch any drips) and bake for 50-55 minutes, or until the crust is golden brown and the filling is bubbling through the vents or lattice.
7. Remove from the oven and let the pie cool completely on a wire rack, about 3-4 hours. This allows the filling to set.
8. Slice and serve with a dollop of whipped cream and a few fresh berries on top.

Variations

• Individual Pies: Divide the filling between 4-6 small ramekins, top with pieces of the pie crust, and bake until golden.
• Galette Style: Roll the crust into a large circle, mound the berry filling in the center, and fold the edges over for a rustic, free-form tart.
• Crumb Topping: Skip the top crust and instead sprinkle the filling with a crumble made from the second crust (mix pieces with a little sugar and butter).
• Savory Twist: Add a small pinch of black pepper or a few fresh thyme leaves to the berry filling for an intriguing flavor note.

Tips for Success

• Letting the pie cool completely is non-negotiable for a sliceable pie. The filling needs time to thicken as it cools.
• For an extra golden, glossy crust, you can brush it with a little milk or beaten egg before sprinkling the turbinado sugar.
• Protect the crust edges from over-browning by covering them with foil or a pie shield for the first 30 minutes of baking.

Storage & Reheating

Store leftover pie, covered, at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm individual slices in a 300°F (150°C) oven for 10-15 minutes to crisp the crust.

FAQ

Can I use fresh berries instead of frozen?

Yes, you can use fresh. The cook time may be slightly shorter, so watch for a bubbling filling and golden crust.

Do I need to pre-bake (blind bake) the bottom crust?

My filling is runny. What happened?

This is usually because the pie was sliced before it had cooled completely. The cornstarch thickener needs those hours at room temperature to set properly.

What is turbinado sugar and can I substitute it?

Turbinado is a coarse, raw cane sugar that adds a nice crunch and sparkle. You can substitute it with regular granulated or coarse sanding sugar.

Can I make this pie ahead of time?

Absolutely. You can assemble the pie, cover it tightly, and freeze it unbaked for up to 3 months. Bake from frozen, adding 15-20 minutes to the bake time.

My frozen berries are in a big solid block. Can I use them?

It’s best to break the block apart slightly while still in the bag before measuring, but you can use them as-is. Just be aware they may take a few extra minutes to bake.